Rogene's Italian Vegetable Soup

Warm up your soul with Rogene's Italian Vegetable Soup, a hearty and wholesome recipe bursting with Mediterranean flavors and nutritious ingredients. This vibrant soup combines a medley of fresh vegetables like zucchini, kale, and red bell peppers with robust cannellini beans, tender fusilli pasta, and a rich tomato-based broth infused with aromatic herbs like basil, oregano, and thyme. Perfect for meal prepping or feeding a crowd, this comforting dish is ready in just over an hour and pairs beautifully with crusty bread or a side salad. Whether served as a standalone meal or a cozy starter, this Italian vegetable soup is a delightful way to savor the essence of home-cooked comfort.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrot, diced
• 2 medium celery stalk, diced
• 4 cloves garlic, minced
• 2 medium zucchini, diced
• 1 medium red bell pepper, diced
• 28 ounces canned diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups kale, stems removed and chopped
• 15 ounces cannellini beans, rinsed and drained
• 1 cup fusilli (or any small pasta)
• 0.25 cup Parmesan cheese, grated (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the diced zucchini and red bell pepper to the pot. Cook for another 3-4 minutes, stirring occasionally.

Step 5

Pour in the canned diced tomatoes (including their juice) and vegetable broth. Stir well to combine.

Step 6

Season with dried basil, oregano, thyme, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for 20 minutes.

Step 8

After 20 minutes, stir in the chopped kale and cannellini beans. Let simmer for an additional 10 minutes.

Step 9

Meanwhile, in a separate pot, cook the fusilli pasta according to package instructions. Drain and set aside.

Step 10

Once the soup is ready, taste and adjust seasoning if necessary.

Step 11

To serve, ladle the soup into bowls and add a scoop of cooked fusilli to each portion.

Step 12

Top with grated Parmesan cheese if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(4143.5g)

Amount per serving	% Daily Value*
Calories	2862.7

Total Fat 91.2g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 13.8g
Cholesterol 63.3mg	0%
Sodium 8081.5mg	0%
Total Carbohydrate 410.7g	0%
Dietary Fiber 80.9g	0%
Total Sugars 79.3g
Protein 122.5g	0%

Vitamin D 0IU	0%
Calcium 1874.8mg	0%
Iron 30.1mg	0%
Potassium 9137.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 16.6%

Carbs: 55.6%